Isolation and identification of the causative factors responsible for color fixation in rice bran oil |
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Authors: | A G Gopala Krishna |
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Affiliation: | (1) Discipline of Confectionery and Convenience Foods, Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | To understand the chemical nature of the dark coloring constituents responsible for color fixation in rice bran oil, crude
and dewaxed rice bran oils of 6.8% free fatty acids were fractionated on a silica gel column to get a dark-colored material
(0.57% of the oil). Thin-layer chromatographic analysis of the material showed a spot corresponding to monoglycerides, but
there were no spots corresponding to other glycerides. It contained traces of phosphorus (<0.1 ppm, which is equivalent to
2.5 ppm phospholipids) and iron (1.3 ppm) that could not be attributed to phospholipids or to any iron-complex. Upon saponification
it yielded 12% nonsaponifiable matter. Gas-liquid chromatographic analysis of the saponifiable matter (after acidification
and methylation of fatty acids) showed the presence of palamitic, oleic and linoleic acids. Further, on the basis of comparison
with spectroscopic data of synthetic monoglyceride, the constituent was characterized to be a mixture of monoglycerides with
side chains of oxidized unsaturated fatty acids. |
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Keywords: | Color fixation in rice bran oil dark color constituent in RBO oxidized monoglyceride in RBO rice bran oil synergist for increasing viscosity of RBO |
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